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Balsamic-peach marinated pork tenderloin

21

  • Prep Time10 mins
  • Total Time6 hrs 30 mins
  • Makes4 servings
Balsamic-peach marinated pork tenderloin

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 1/4 cup peach jam

  • 2 tbsp balsamic vinegar

  • 2 tbsp soy sauce

  • 1/2 tsp pepper

  • 1 tbsp Dijon mustard

  • 2 garlic cloves, grated

  • 2 small pork tenderloins, about 300 g each

  • 1/4 cup water

Grilled peach caprese salad

  • 1/2 cup white or regular balsamic vinegar

  • 3 large ripe peaches, quartered

  • 2 zucchini, cut lengthwise into scant 1/2-in. slices

  • 3 tbsp olive oil, divided

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 4 cups whole basil leaves

  • 2 125-g balls buffalo mozzarella

Instructions

  • COMBINE jam, vinegar, soy sauce, pepper, Dijon and garlic in a large zip-top bag. Add pork, massaging to coat. Refrigerate for at least 6 hours, preferably overnight.

  • REMOVE pork from marinade to a plate and bring to room temperature. Meanwhile, bring marinade to a boil in a small saucepan with water over medium-high. Reduce heat to medium-low, and simmer until mixture is reduced to a scant 1/4 cup and has a glaze-like consistency, about 10 min.

  • PREHEAT barbecue to medium. Oil grill. Grill tenderloin, flipping every 3 min, so all 4 sides have grill marks. Continue cooking until a thermometer inserted into the centre reads 145F, about 4 more min. Remove to a cutting board, cover with foil and let rest, 5 min. Slice pork, drizzle with glaze.

  • BRING vinegar to a boil in a small saucepan over medium-high barbecue until reduced to 3 tbsp, about 5 min.

  • TOSS peaches and zucchini with 1 tbsp oil, salt and pepper. Oil grill. Grill peaches and zucchini until just tender and slightly charred, 2 to 3 min per side. Remove to a platter and toss with basil. Tear mozzarella into large pieces and add to platter. Drizzle with remaining oil and some of the balsamic reduction before serving. Nutrition: Calories: 335, Protein: 11g, Carbohydrates: 19g, Fat: 26g, Fibres: 4g, Sodium: 500mg.


Chatelaine Quickies: Gourmet hot dogs


Nutrition (per serving)

Calories 240, Protein 34g, Carbohydrates 17g, Fat 3g, Fibre 1g, Sodium 576mg.
Excellent source of vitamin B6.

Kitchen tip: If you can’t find small tenderloins, use one large (about 500 g). It will take 3 to 4 more min to reach 145F. Use a sharp fillet knife to remove the silver skin (sinewy membrane on the outside of the tenderloin). Pierce through a section of the skin with the knife flat against the surface of the tenderloin, then use long, even sliding motions to cut the skin off.

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